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101 Recipes For The Deep Fryer is a useful Cookbook for Deep Fryer which can acquaint you with great recipes for cooking in a deep fryer,Read More...

Thursday, 1 January 2009

Lithuanian Fried Cookies

Lithuanian Fried Cookies
6 egg yolks
6 tablespoons dairy sour cream
1 teaspoon vanilla
1 teaspoon grated lemon peel
Dash salt
1 1/4 cups all-purpose flour
2 tablespoons flour
Beat egg yolks, sour cream, vanilla, lemon peel, and salt together until well mixed. Add 1
1/4 cups flour, stirring to form a soft dough. Sprinkle 1 tablespoon flour on pastry cloth or
other surface. Turn dough out onto floured surface. Sprinkle remaining flour over surface.
Pat and roll dough to form a 16- x 15-inch square. Let stand a few minutes before cutting.
Make 8 cuts (2-inches apart) across 16-inch sides. Make 5 cuts across the 15-inch side.
You will have 42 (2- x 3-inch) rectangles. Cut these each diagonally to make 84 triangles.
Make a slit in the center of the widest end; pull the other end through. In deep fryer, cook
3 or 4 at a time, turning once, until desired browness is reached (about 2 minutes).
Remove from oil and drain on absorbent paper. Repeat until all cookies are cooked.
Makes about 84
Batter Fried Oriental Dinner
1 egg
3/4 cup ice water
1 cup all-purpose flour
2 to 3 tablespoons Chinese Seasoning Mix
2 turkey, pork or beef cutlets OR 10 cleaned and shelled green shrimp
Salt and pepper
12 or 16 assorted mushrooms, pepper strips, pea pods, eggplant slices OR squash slices
OR 2-inch pieces of asparagus
2 cups cooked rice
Preheat oil in deep fryer. Beat together egg, ice water, flour and seasoning; mix until
smooth. Add an ice cube or two to keep mixture cool. Sprinkle meat with salt and pepper
and cut into thin strips. Select an assortment of vegetables. Dip meat and vegetables into
batter a few at a time. Fry 2 to 4 minutes or until golden brown. To serve, arrange an
assortment of vegetables and meat on plate with a scoop of rice. If desired, serve with
Mahogany Dip (below) and soy sauce.
Makes 2 servings
Mahogany Dip
1 8-ounce can jellied cranberry sauce
1/4 cup orange marmalade
1 tablespoon soy sauce
1 tablespoon wine vinegar
1/2 teaspoon dry mustard
Sprinkle of dried red pepper flakes
Combine all ingredients in a small saucepan. Heat, stirring, until cranberry sauce and
marmalade are melted. Serve warm or cold.
Makes about 1 cup


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